163 warm jalapeno cheese Recipes

red onion, chopped, red bell pepper, coarsely chopped, tomatoes, cut into wedges, jalapeno pepper , seeds and ribs removed, chopped, garlic, peeled, kosher salt, ground black pepper, olive oil, whipping cream, shredded mozzarella cheese

low-sodium chickpeas, low-sodium black beans, fresh jalapeno, seeded and minced (1 tbsp minced ), chopped flat-leaf parsley, zest and juice of 1 lemon, kosher salt, fresh pepper, swiss chard, stems removed, grated parmesan cheese

active dry yeast, warm water , plus, warm water, all-purpose flour , plus additional, all-purpose flour , for dusting, salt, olive oil, chopped fresh jalapenos , including seeds and ribs, coarsely grated extra-sharp cheddar cheese, grated parmigiano-reggiano cheese, egg, beaten with, salt

bread machine yeast or 2 1/2 tsp fast rising yeast, bread flour, poppy seeds (plus 1 tsp for topping , if desired), sesame seeds (plus 1 tsp for topping , if desired), old-fashioned oatmeal (large flake, plus 1 tsp for topping , if desired), sunflower seeds (plus 1 tsp for topping , if desired), salt, sugar, oil, warm water, cheddar cheese , sharp, cubed or 1 cup , sharp, shredded, jalapeno peppers, drained (use 1/2 to 1 full jar, based on your heat preference), cheddar cheese , sharp, shredded

yeast, bread flour, salt, sugar, oil, warm water, jalapeno peppers, seeded and chopped, shredded sharp cheddar cheese

active dry yeast, sugar, warm milk (110o to 115o), eggs, salt, king arthur unbleached all-purpose flour, shredded cheddar cheese, chopped seeded jalapeno pepper, egg, water

tomatillos, husks removed, onions, quartered, jalapeno peppers , halved lengthwise and seeded, garlic cloves, peeled, olive oil, chopped fresh cilantro, lime juice, ground cumin, salt, onion, chopped, olive oil, garlic cloves, minced, ground cumin, king arthur unbleached all-purpose flour, chicken broth, minced fresh cilantro, shredded rotisserie chicken, flour tortillas (8 inches), warmed, shredded monterey jack cheese, sour cream , chopped tomatoes and fresh cilantro leaves, optional

shrimp, peeled and deveined, olive oil, divided, kosher salt & freshly ground black pepper, to taste, garlic cloves, minced, onion, diced, shredded green cabbage, carrot, peeled and grated, baby spinach, chipotle peppers , in adobo sauce, oregano, cayenne pepper, corn tortillas, warmed, monterey jack cheese, unsalted butter, all-purpose flour, chicken broth, sour cream, jalapenos, seeded and minced, garlic powder, kosher salt & freshly ground black pepper, to taste, chopped fresh cilantro

green peppers, chopped, shredded cheddar cheese, shredded monterey jack cheese, process cheese (velveeta), flour tortillas (8 inches), warmed, jalapeno pepper, minced , optional, salsa, divided, shredded cheese , optional

elbow macaroni, unsalted butter, onion, chopped, jalapenos (seeded and finely chopped ), all-purpose flour, low-fat milk, warmed, green chilies, chopped and drained, sharp cheddar cheese, shredded, divided, monterey jack pepper cheese, shredded, salt, pepper, corn chips, crushed

canola oil, vertically sliced onion, garlic cloves, minced, water, cumin seeds, salt, mexican oregano, fire-roasted diced tomatoes, no-salt-added tomato sauce, jalapeno peppers (about 4 inches long), style fat-free cream cheese, softened, salt, goat cheese, softened, garlic clove, minced, corn tortillas , warmed according to package directions

cucumber, peeled, seeded and finely chopped, salsa (green or red ), salmon fillets, olive oil, divided, flour tortillas, warmed, goat cheese, crumbled or 1 1/2 cups shredded monterey jack cheese, pickled jalapeno pepper, drained and sliced

vegetable oil, onion, diced, tomatoes, peeled,seeded,chopped, chopped jalapeno chiles (can use fresh or jarred ), frozen spinach, thawed and drained, grated monterey jack cheese, cream cheese , cut into 1/2 inch pieces, half-and-half, black olives, drained and sliced (you can use drained canned sliced olives), red wine vinegar, salt and pepper, tortilla chips

cream cheese (soft ), sour cream, mayonnaise, lemon juice, dijon mustard, garlic clove (minced ), worcestershire sauce, louisiana hot sauce, marinated artichoke hearts (drain & chop ), pre-shredded mozzarella cheese, green onions (minced ), jalapenos (seeded and minced )

poblano chiles (1 lb), fresh jalapeno chile, tomatoes (2 lb), coarsely chopped, chopped fresh oregano, chopped fresh cilantro, green (hulled) pumpkin seeds, ears fresh corn , kernels cut off, white onion, cut into 1/2-inch-thick rounds, garlic cloves, minced, ground cumin, olive oil, short pasta such as gemelli or rotini, crumbled queso fresco (mexican fresh cheese) or ricotta salata cheese, garnish: fresh cilantro leaves

warm water, active dry yeast (1 packet), shortening, sugar, salt, flour, jalapeno pepper, seeded finely chopped, cheddar cheese, cut into 1/8-inch cubes

mayonnaise, lemon juice, fresh, cumin, oregano, honey (warmed slightly ), jalapeno peppers , halved lenghwise, seeds removed and discarded, goat cheese, soft, prosciutto , cut in half lengthwise, olive oil

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.